Christmas Dinner 2015—Alsace Onion Tart
A traditional Christmas dinner in Alsace
|Oo-la-la! Creamy onion tart|
& salad with blue cheese crumbles
alsace onion tart
preheat oven to 400°F
equipment: 12" nonstick skillet with a fitted lid
- 2 frozen 9" deep dish pie crusts, mostly thawed (room temp for 10-15 minutes)
- 6 slices lean, thickly sliced bacon cut into 1/4" chunks
- 5 T. butter (I use Danish Creamery for extra creaminess)
- 3 large sweet onions, halved & sliced into 1/4" slices (about 8 cups)
- 1-1/4 tsp. kosher salt
- 1-1/2 tsp. cracked black pepper
- 1 c. crème fraîche
- 2 large eggs + 1/2 c. Egg Beaters
- 1/2 tsp. freshly grated nutmeg
- Lightly prick the bottoms of the pie shells with a fork. Pre-bake shells according to instructions on the package (usually 9 minutes on 400°F); set aside to cool
- Cook chopped bacon in a 12-inch nonstick skillet over medium heat, stirring occasionally to separate the slices. Cook for 6-8 mins until crisp.
- Transfer bacon with a slotted spoon to paper towels; drain & cool. Pour off fat from pan.
- Add butter to skillet & cook onions with 3/4 tsp. salt & 1 tsp. cracked black pepper over moderate heat, stirring until wilted (about 4 minutes).
- Cover onions & continue to cook until soft & pale golden, about 15-20 minutes. Allow onions to brown & caramelize, but stir occasionally to prevent burning.
- Remove onions from heat. Stir in bacon & cool the onion-bacon mixture for 10 mins.
- Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 tsp. kosher salt & 1/2 tsp. cracked black pepper. Stir in onion-bacon mixture.
- Pour filling into pie shells, spreading onions evenly. Sprinkle paprika over the tops for holiday color.
- Bake until filling is set & tops are golden, 25 to 35 minutes (I bake mine for 30 mins).
- Serve warm or at room temp.
I serve this with an undressed salad of fresh mixed greens, cherry tomatoes & crumbled blue cheese. The undressed salad complements the richness of the onion tart.
|I use thick sliced bacon from the butcher counter at Whole Foods|
|Use créme fraîche & freshly ground nutmeg for a creamy, rich texture|
|Two of my favorite things|
|French Champagne for the cook|
|fresh holly from our neighbor's tree|